Science Can Save Your Melting Ice Cream Cone
Researchers in Scotland have found a way to make your ice cream melt slowly in the summer sun.By Katie Link | August 31, 2015
A scientific breakthrough is hoping to solve one of summer's biggest problems — melting ice cream. Scientists from the University of Dundee in Scotland have found a way to keep your ice cream from turning into soup.
The researchers developed a method to produce a protein that can be added to your ice cream. Here's how it works.
The protein binds together air, fat and water and makes the combination a lot stronger and resistant to heat. Oh, and the cherry on top? It could also mean fewer calories and saturated fat in your favorite scoop of mint chocolate chip.